Acidity in Kefir and Effects of Fruits on Serum Separation

Kefir is typically produced without any additives but also various fruits can be added to the formulation as a flavoring ingredient. The importance and consumption rates of Kefir are increasing day by day in Turkey but there is no statistically reliable information about the consumption amount. In the present study, the effect of various fruits that used in Kefir production on the acidity and serum separation of the product were investigated. In the study, gojiberry, blueberry, banana-added and fruit free kefir products were fermented in the graduated cylinder with starter culture that purchased from the local market and were kept in there frigerator for 14 days. On the 1st, 7th and 14th days, pH measurements and serum separation experiments were performed. As a result, it was observed that the fruits keep the Kefir in a drinkable consistency. Also, during the storage period, it was determined that the samples prepared with gojiberry and blueberry fruit exhibited the least change in the pH value. The lowest serum separation was found in fruit free Kefir samples, while the highest in banana-added Kefir samples. As a result of our study, it can be said that the fruits increase the textural and sensory qualities of Kefir. For this reason, it is considered that more consumer groups will be attracted towards Kefir consumption with the new formulations to be developed